In a big bowl, combine melted butter, beaten eggs, cream and pepper, mix it all together with a wire whisk. Dump hot spaghetti (Leave a few tablespoons of pasta water) into all this and toss to coat. Add the cooked pancetta (or bacon) and Parmigiano and toss s’more. Serve at once.

Combine all ingredients (except sour scream) in a blender – Blend on chop setting until completely mixed to form a “paste.” You will need to push the ingredients down toward the blades several times (not while the blender is in motion) to keep the mixture moving. I use a small spatula.

If you prefer a creamy version of pesto, add the sour cream after blending all ingredients and blend again for a few seconds to completely mix the sour cream into the pesto. Do not use any other form of cream as it will curdle the ingredients in the blender.

Bring pot of salted water to a boil – dump the pasta in with a few drops (or more) of any cooking oil.

At the same time, boil broccoli in lightly salted water until soft.

In large bowl, add olive oil, crushed garlic, salt & pepper.

Remove broccoli from heat. Drain most of the water, keep about ½ cup. Pour broccoli and remaining water into the olive oil mixture and smash it up some.

Drain pasta, but not too much. You should have water dripping from the colander. Toss it into the broccoli and olive oil mixture before the water drains completely. Throw the sunflower seeds in. Stir it all up to coat the pasta well.

– Brown ground round in a large pot – drain most but not all of the fat – Put back into pan.
– Add chopped onion and mix with the ground round
– Add tomato sauce and one can of water
– Add Kidney beans
– Add seasonings
– Mix and let simmer on low for at least an hour (2 or 3 is best)
This makes enough for about 8 people – I typically double or even triple the recipe for a crowd.

I serve fresh French bread and butter with chili. You could serve with soda crackers, dinner rolls or whatever strikes you as a good accompaniment.

– Cook fettuccine in boiling, salted water until “al dente.” While fettuccine is cooking:

– Melt butter

– Beat egg yolks with a fork until smooth

– Heat cream and pepper on low flame in a small saucepan.

When pasta is cooked, partially drain water (don’t shake the colander – you want to keep some of the water to loosen the sauce). Toss in a large serving bowl with melted butter until coated. Add cream, toss to coat. Add egg yolks, toss to coat. Add Parmigianno cheese, toss some more.

I know how hard it is to make perfect gravy. It took me many years of trial and error before my mother-in-law showed me how to do it right. Even then, I modified her recipe and my gravy is perfect every time. I’ll share my secrets with you right here … you’re welcome! 😉

This recipe is for gravy made from a roast, turkey or any hunk of meat or poultry you’ve just cooked.

Remove the meat and stuffing pieces from the pan. Tiny bits of meat can remain. Over a very low heat, add Wondra® flour to the remaining grease and meat juices. I use the shakable container to control my content. Mix the flour into the grease and meat juices with a wire whisk and slowly keep adding more flour until you have a thick paste. You want the flour to absorb all the grease in the pan. Basically, the more grease, the more gravy you’ll have and the more flour you’ll need.

After you have a nice thick paste with very little, if any, grease around the edges of the pan, turn the heat up to medium low and begin to add water, stirring constantly with the wire wisk. You will be adding as much water as it takes to create pourable gravy. I’d suggest having at least a cup or more on hand (you can also use the water from boiled potatoes which gives the gravy an added kick). Keep stirring, adding more water as the gravy thickens. You can make thick or thin gravy, however you prefer. Just add more water to thin it to your preference. Turn off the heat once your gravy is the consistency you like.

After you have the right consistency, taste test your concoction. If it lacks oomph, add a little salt and pepper. Stir some more.

If your gravy is sitting on the stove awhile before serving, it will thicken a little. Before serving, you can turn up the heat and add a little more water to thin it out, stirring constantly.

For the record, I hate green beans, but I love French green beans, which are thinner and have a more delicate flavor. These are not the French sliced green beans in the frozen food section of your market although you could certainly adapt this recipe to use them. I find these whole French Green Beans at Trader Joe’s markets. If you can find them, great. Otherwise, you can make this recipe with regular old fat green beans.